Muscovado & Mustard Glazed Ham by Billington's

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The Unrefined Muscovado Sugar transforms the ham in this recipe, try it on Boxing Day and turn the leftovers into sandwiches. For more information on unrefined brown sugars and how they can enhance your Christmas baking visit www.billingtons.co.uk.

Method

Place the gammon into a large pan, cover with cold water, and add all the vegetables and bay leaves. Slowly bring to the boil and allow to simmer gently for 1 hour and 15 minutes uncovered, skimming off any impurities as it cooks. Remove from the heat and allow to cool in the stock for 2 hours, or until cold.

Preheat the oven to 190ºC (170ºC fan, gas mark 5). Remove the gammon from the pan and transfer onto a board. Using a small, sharp knife, peel off the rind then score a diamond pattern into the fat and stud with cloves.

In a small pan, gently heat the light muscovado sugar, honey, mustard and apple juice together until combined. Spread three quarters of this mixture over the surface of the gammon. Transfer onto a deep-sided roasting tin and bake in the oven for 45 minutes, basting occasionally with the remaining glaze and the juices.

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Sugar

Ingredients

75g
Unrefined Light Muscovado Sugar (We Like Billington's)

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.

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